Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $50,100.00 - $67,600.00
Work Schedule
Rotating Shifts
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Paid training
Career advancement opportunities
Job Description
The Polo Club is a prestigious, upscale private club famed for offering exceptional dining experiences within its elegant establishments. Known for its luxurious amenities and high standards, the club provides elite services in culinary arts, hosting events, and maintaining five-star quality in all facets of its hospitality operations. It is a place where culinary professionals can sharpen their skills and advance their careers by working in multiple top-tier culinary environments, including restaurants, banquet venues, and production kitchens, all dedicated to superior service and exquisite cuisine for discerning clientele. The club emphasizes the importance of culinary pride, performance, and creativity in... Show More
Job Requirements
- Culinary or pastry & baking diploma or equivalent education
- Minimum three to five years culinary experience in a high-end resort, club or hotel
- Ability to communicate well in English, both verbal and written
- Ability to organize and manage kitchen operations
- Familiarity with federal, state and local sanitary codes
- Ability to motivate and lead a culinary team
- Ability to multi-task in a fast-paced environment
- Physical ability to lift up to 30 pounds frequently and stand for long periods
- Commitment to maintaining high standards of cleanliness and food safety
- Willingness to work flexible hours including nights and weekends
Job Qualifications
- Culinary or pastry & baking diploma from a vocational school or culinary college
- Associate's degree (AOS) or equivalent from two-year college
- Two-year apprentice program at a 4/5 star property or technical school
- Three to five years or more in a four or five star rated resort, club or hotel restaurant as a lead cuisine or lead pastry cook
- Ability to communicate well in English
- Ability to read, analyze and interpret business periodicals and technical procedures
- Ability to write reports and business correspondence
- Ability to present information effectively and respond to questions
- Ability to calculate culinary business figures such as recipe scaling and proportions
- Knowledge of word processing, spreadsheet, inventory and payroll systems
- Serve Safe certification
Job Duties
- Engage in preparing, portioning, cooking and advance preparation and garnishing of foods to ensure that the quality and consistency are at a high level of standards based on the chefs culinary pride program
- Cook, bake and prepare cuisine and pastry items at assigned stations and kitchens prior, during and after venue operations as needed
- Assume responsibility for projects, assignments, supervision as assigned and trained by chefs and work efficiently with a sense of urgency meeting or exceeding the set quality and standards
- Supervise, coach and counsel kitchen employees as directed by chef in charge
- Assist Executive Chef and assigned Chef in planning, preparing, presenting and serving of all cuisine and pastry items and menus
- Create menu specials and participate in chef’s cookery and baking contests
- Maintain high levels of sanitary codes set forth by federal, state and local agencies as well as The Polo Club
- Schedule staff and oversee daily walk-in cooler and freezer checks for proper rotation and storage
- Assist in monthly inventory and work on physical count and organization of all food areas
- Train line level employees on menu execution and service from the pass and buffets
- Oversee deliveries from purchasing to ensure items meet price, quantity and quality standards
- Monitor cleaning of kitchens and storerooms following culinary department SOPs
- Implement and enforce Polo employee policies and culinary SOPs
- Communicate courteously and professionally with members, coworkers, management and the general public
- Exhibit professional demeanor reflecting the club’s positive image
- Perform other duties as assigned by the Chefs and Director of Culinary Operations/Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
A simple hiring platform for hospitality businesses.
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